Roasted Shrimp N Vegetable Pasta
Elevate your pasta nights with this vibrant and flavor-packed Roasted Shrimp N Vegetable Pasta! This recipe combines tender, juicy shrimp with a medley of roasted zucchini, cherry tomatoes, and bell peppers, all tossed in a light, zesty lemon sauce. The vegetables and shrimp are roasted to perfection, bringing out their natural sweetness and adding a lovely caramelized depth to the dish. Paired with al dente spaghetti, fresh parsley, and optional Parmesan cheese, this dish strikes the perfect balance of freshness and comfort. Ready in under 40 minutes, it's ideal for busy weeknights or an effortless weekend dinner. Packed with protein, fresh vegetables, and bright citrus notes, this dish is a delicious and wholesome take on pasta that's sure to impress.
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Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined
- 2 Zucchini, sliced into half-moons
- 1.5 cups Cherry tomatoes, halved
- 1 Bell pepper, thinly sliced
- 3 cloves Garlic, minced
- 3 tablespoons Extra virgin olive oil
- 1 Lemon, zested and juiced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 12 ounces Spaghetti (or pasta of your choice)
- 0.5 cup Parmesan cheese, grated (optional)
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
In a large bowl, combine the shrimp, zucchini, cherry tomatoes, bell pepper, and minced garlic. Drizzle with 2 tablespoons of olive oil, and season with the salt, black pepper, and red pepper flakes (if using). Toss everything until evenly coated.
Spread the shrimp and vegetable mixture evenly on the prepared baking sheet. Roast in the oven for 12-15 minutes, stirring halfway through, until the shrimp are pink and opaque, and the vegetables are tender.
While the shrimp and vegetables are roasting, cook the pasta according to the package instructions in a large pot of salted boiling water. Reserve 1/2 cup of the pasta water before draining the pasta.
In the same large pot, heat the remaining 1 tablespoon of olive oil over low heat. Add the lemon zest and juice, and stir to combine. Return the drained pasta to the pot, and toss to coat in the lemony sauce.
Add the roasted shrimp and vegetables to the pot with the pasta. If the mixture seems dry, add the reserved pasta water a little at a time until you achieve your desired consistency.
Stir in the chopped parsley and adjust the seasoning with additional salt and pepper, if needed.
Serve immediately, garnished with freshly grated Parmesan cheese if desired. Enjoy your Roasted Shrimp N Vegetable Pasta!
Nutrition Facts
Calories |
1991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 952 mg | 317% | |
| Sodium | 4706 mg | 205% | |
| Total Carbohydrate | 142.4 g | 52% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 19.4 g | ||
| Protein | 181.2 g | 362% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1771 mg | 136% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3060 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
